We have an awesome special going on for the month of October! We have a deal right now that consists of #29 of different kinds of roasts for just $100! If you decide to purchase our roast special then you would receive two 2# chuck roast, three 3# bone-in pork shoulder roast, two 2# boneless pork loin roast, and four 3# whole chicken fryers. That is a great variety of different roasts that you can use all fall and winter long! Personally, I think roasts are an awesome meal for chilly weather. Something that can be deliciously slow cooked so your oven can heat up the house while you await a tasty meal with your family. There are many different ways to prepare roasts, and it is so easy to add your own flare to any recipe. Roasts tend to have a quick and easy prep time, and then you just let your oven or crock pot do the rest of the work! If you think this sounds like a great deal on bulk roasts, but aren’t sure how you would prepare these cuts of meat, we are here to help! Below we have recipes from Marvel and Charlene Miller on how they like to prepare roasts, so if you are looking for a way to cook up these roasts then keep reading!

These two amazing cooks are willing to share their secrets!

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Marvel Miller’s “Sticky Chicken”

4 tsp. Salt

2 tsp. Paprika

1/2- 1 tsp. Cayenne Pepper

1 tsp. Thyme

1/2 tsp. Garlic Powder

1 tsp. Onion Powder

This one is super easy! Just mix all these ingredients together and rub on chicken. (It is okay if there is extra on the chicken, more flavor!) Then let that cook in the crockpot for 5-6 hours.

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Charlene Miller’s Pork Loin Roast

1-4# Loin Roast

2 Tbsp. Dijon Mustard

1 Clove Minced Garlic

2 Tbsp. Chopped Red Onion

2 Tsp. Salt

1/2 Tsp. Black Pepper

1 Tbsp. Dried Rosemary

Once you have gathered your ingredients, begin by trimming excess fat off of the roast, except for the strip down the middle. Then rub the roast with mustard followed by all the spices. Lastly, sprinkle with rosemary over the top before you bake it in the oven! Start the roast at 350 degrees for 20 minutes, then at 300 degrees for 1-2 hours. The roast should reaches 145 degrees by that time. Then it is ready to enjoy!

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Charlene Miller’s Pork Shoulder Roast
When Charlene prepares pork shoulder roast she keeps things simple and tasty. She begins by poking the tip of a knife into the fatty side of the roast. Then she takes slivers of garlic and sticks the garlic in the pockets made throughout the roast. Finally just use salt and pepper to season both sides of your roast. Cook fat side up at 350 degrees.

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Charlene Miller’s Chuck Roast

For this recipe, you should use about a 4 lb Beef Chuck Roast. Take 1 can cream of mushroom soup, and smear it on top of the roast. Then use 1 pkg of dry Lipton onion, and sprinkle it on top. Fill the soup can with water and put in bottom of roaster, do this two times. Once all these steps are completed, bake this roast at 350 degrees for 4 hours. Feel free to add some whole carrots, med whole onions and quartered potatoes for a bigger and more delicious dish!

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After reading through these recipes I’m sure you are now realizing how easy roasts are to prepare! It doesn’t take much to turn a big piece of meat into a plentiful and delicious meal for your family. If you decide to try any of these recipes, be sure to let us know! You can tell us about it by tagging us on Facebook or Instagram @millersmeatmarketny. Hurry and get the Fall Roast Special before supplies run out! You don’t want to miss this opportunity to fill your freezer with great roast options for the upcoming cold months!
Thanks for reading the blog! The fall content isn’t stopping anytime soon so keep tuning in every Tuesday to see what we have to share!

Enjoy the first full week of October!

Have you heard about our August special yet?!

This month we have a great deal on some bulk chicken leg quarters, AND sirloin steaks! Throughout August you can purchase 40# of chicken leg quarters for $39, but the sales don’t end there. We are also offering 10# of vacuum packed boneless sirloin steak, each steak cut at 1 inch thick, for #84.90! This price is saving you $2 per pound! If you have a family to feed these deals are perfect for you, get enough chicken or steak (or both!) to feed everyone around your table! The steak special price includes vacuum sealing your fresh sirloin, which works perfectly for freezer storage. Stock up now! If you are looking to get your chicken vacuum packed then it will cost an additional $.50 per pound. Chicken and steak are two amazing meat options for summer, and summer is winding down so enjoy these grilling months while they are here!

To go along with the fresh meat you purchase here at Miller’s Meat Market, we also have signature meat rubs so you can season you meals to perfection! A popular rub we would recommend for your sirloin steak would be our Jerked Brine. This rub has a brown sugar base giving the meat a sweet flavor, but also a black pepper kick to follow the sweetness in each bite. We sell jerked beef in our store, but now you can purchase your sirloin steak at a great bulk price and season it how you wish at home! Our second Miller’s Meat Market seasoning is known as Watson sand. This rub is perfect for every kind of meat, and even other foods like eggs and vegetables. If you decide to purchase the #40 of chicken leg quarters, think about getting some Watson sand to add a delicious flavor to your chicken. We would love for you to try these seasonings and let us know which is your favorite, or tell us how you used them to make your dinner taste amazing!

We hope you consider placing an order for this months special! I once again want to thank everyone who reads the blog every week, I am looking at some new ideas for blog entries all the time! If you ever have a blog idea I would LOVE to hear it, so always feel free to leave a comment on our Facebook post with a suggestion. Remember to share the blog if you enjoyed reading it, and come again next week!

(Please note that this special is for August 2021, ONLY)

Have a fantastic Tuesday!